Holiday sweets can taste different every year. And no one will remain indifferent to this combination.
Ingredients
- Dark chocolate – 50 g
- Butter – 40 g
- Rum – 4 tablespoons
- Gingerbread cookies – 180 g
- Pineapple juice – 2 tablespoons
- Pineapple chips – 50 g
- Dark chocolate couverture – 120 g
Preparation
Step 1: Soak the Pineapple Cut the pineapple into small pieces and mix with the juice and rum. Let it soak covered for about 30 minutes.
Step 2: Prepare the Gingerbread Mixture Finely crumble the gingerbread cookies and mix with the pineapple pieces. Chop the couverture and melt it with butter in a double boiler. Mix with the gingerbread and pineapple. Refrigerate for about 1 hour.
Step 3: Form the Balls Shape the mixture into balls the size of truffles. Grate the chocolate with fine grates, lightly crushing the shavings. Roll the balls in them, then place them in candy liners. Refrigerate until serving.
